Chapter XIII · Soups · No. 723
Built upon: No. 215Chiffonade
723—Potage Favori
Prepare one pint of a velouté of green asparagus; one-half pint of a velouté of lettuce, and one-half pint of poultry velouté. Put all three into a stewpan; add thereto the necessary quantity of white consommé to bring the soup to the correct degree of consistence; heat without boiling, and pass through a strainer.
Finish the soup, when dishing up, with an ordinary leason and two oz. of butter. Garnish with one tablespoonful of a No. 215, Chiffonade of sorrel, and one tablespoonful of green asparagus-heads.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 723, p. 251. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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